To me- cooking is about what feels right in the moment, what suddenly bursts into your head, what you’re craving right now. I love that element of surprise, and It keeps creativity in the kitchen flowing.
Not only do I shop at local stores and farmers markets to find seasonal produce, I support an Ohio based company called Perfectly Imperfect Produce. PIP is a subscription box that rescues “imperfect” produce, things maybe misshapen or bruised that don’t make it to the grocery store, and packs it up in a box to deliver to your door weekly. I’ve been getting a box for over a year now and the element of surprise never fails! It’s like a set of “Chopped” in my kitchen each week, figuring out how to use up the leftover produce.
This week we got a ton of salsa ingredients, and with what little sunshine Cleveland has seen this week, I knew I had to get in front of the grill. I used all organic mangoes, cherry tomatoes, jalapeño, mini bell pepper, local spring onions, -all from my PIP box, and added salt and cilantro from the pantry and fridge. Let’s dig in!
Grilled Mango Salsa
2 Mango’s, sides cut away, but skin still on
1 cup mini bell peppers
1 cup mini tomatoes
3 spring onions, scallions
1/3 cup cilantro
1 T salt
1. Preheat your Char-Griller Grill to high. I used propane and love the quick heat up for veggies. Spray all your veggies with a little non stick spray- avocado oil is my choice, and lay out on the grill. Turn every 2-3 minutes, until color starts to mark the outer skin of the fruit and veggies.
2. After about 10-15 minutes, you can pull everything and turn the grill off.
3. After the goods come to room temperature, you can scoop the mango out of the skin, and roughly chop it with all of the other ingredients or add everything to a food processor and pulse on low until you reach the thickness you like.
Pro Tip// if you don’t like much heat- only use ¼ of the jalapeno, and try to avoid the seeds. More seeds mean more heat- so proceed with caution.
4. Serve this delicious grilled salsa over grilled fish, chicken, or a combo of both on tacos! You can store it in the refrigerator for up to 10 days. Enjoy!
Hope you love this one as much as I do! When you recreate it, be sure to tag me on instagram, so I can keep up with your foodie journey! Thanks for hanging, friends!
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